Dr. Beth's Slow-Cooker Chicken Enchilada Soup
Ingredients:
- 2-1/2 cups Organic chicken broth (from 32-oz carton)
- 1 can (19 oz) mild or hot enchilada sauce - I used an organic one from Trader Joes
- 1-3 fresh jalapeƱos, seeds removed and chopped
- 3 skinless chicken breasts
- 2 tablespoons coconut oil
- 1 can (15 oz) Organic black beans, drained, rinsed
- about 1 cup frozen corn, thawed, drained
- about 1/2 a bell pepper, cut into thin slivers
- about 3/4 cup chopped fresh cilantro
- season with sea salt and cayenne pepper as desired
Suggested optional toppings:
- Sour cream
- Extra cilantro
- Diced avocado
- Diced tomatoes
- Chopped green onions
- Shredded Mexican cheese blend
Directions:
- In cooker, mix broth, enchilada sauce and hot peppers. Place chicken into enchilada sauce mixture; spoon sauce over chicken.
- Cover; cook on Low heat setting 6 to 7 hours, or high 3 to 4 hours.
- Remove chicken from cooker with slotted spoon. Stir beans, bell peppers and corn into mixture in cooker. Cover; cook 5 to 10 minutes longer. Meanwhile, shred chicken by pulling apart with 2 forks; return to cooker. Cook until thoroughly heated. Add cilantro, stir and serve.
- If desired, top each serving with toppings of choice.